Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients for Parchment-Baked Halibut:
Ingredients:
parchment paper
cooking spray
2 pounds halibut fillets
1/4 cup pesto
1 cup shredded carrots
1 cup shredded zucchini
salt
pepper
4 teaspoons olive oil
4 teaspoons dry white wine
Preheat oven to 450°. Cut parchment paper into heart shapes. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.
Cut halibut in half pound pieces. Place fillet on one side of parchment so that it doesnt’ touch the fold or the border. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini. Sprinkle with salt and pepper. Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.
Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.
Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillets with their vegetable topping to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape. Plate to serve. Enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
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We made this recipe and it was awesome! We liked how easy it was to follow the directions. Thank you!
Great to hear Suzanne! If you make one our recipes in the future, can you send us a photo? Send it to andrew.pooch@anglingunlimited.com!